摘要
主要研究了加工过程中广式腊肠脂肪降解对风味的影响。通过广式腊肠烘烤过程中于0,12,24,36,48,60h分别取样测定其酸价(AV)、过氧化值(POV)、硫代巴比妥酸值(TBA)以及羰基价,从而确定广式腊肠加工过程中脂类物质水解与氧化的情况。结果表明,广式腊肠烘烤过程中,其酸价随着烘烤时间的延长而增加,说明烘烤过程中脂肪不断发生水解;过氧化值呈逐渐上升趋势;硫代巴比妥酸值及羰基价有升有降,但总体呈上升趋势,说明脂肪氧化分解不断进行。虽然脂类物质不断分解,腊肠感官上却产生了特有的香味,这意味着一定程度的脂肪降解对广式腊肠风味的形成具有促进作用。
Effect of lipids degradation on the flavor of Cantonese Sausages during processing is studied in the paper. The trend of acid value, peroxide value and carbonyl value during processing are analyzed at 0,12,24,36,48 and 60 hours. The results shown that., during the processing of Cantonese Sausages, the lipolysis and lipid oxidation are found to occur which give rise to AV value and POV value. Carbonyl value and TBA value show increasing trend though sometimes decreasing. Though the lipolysis occurs, the Cantonese sausages shows its own flavor. This is to say lipids degradation benefits for development of flavor of Cantonese Sausages.
出处
《中国调味品》
CAS
北大核心
2009年第8期60-63,共4页
China Condiment
基金
2007年粤港关键领域重点突破项目(广式传统食品的现代加工技术)(D2081402)
关键词
广式腊肠
脂肪降解
风味
Cantonese Sausages
lipids degradation
flavor
